SAEDNEWS: Lentil Stew: A Delicious and Popular Dish You Can Make at Home
Rice is the cornerstone of Iranian cuisine, and Iranians are among the most skilled in cooking this delicious and nutritious grain. We all know that rinsing rice can strip it of most of its natural benefits. Yet, because making damy (steamed rice) or kateh (boiled rice) can feel risky and we fear it turning mushy, many of us rarely attempt it.
At first, you may need a few tries to get comfortable, especially since the texture of kateh rice depends on the variety you use. But after a couple of attempts and by following the tips we share here, you’ll soon master it—and even be able to prepare perfect kateh rice for small gatherings. Join us as we guide you through making simple lentil damy, with all the tips needed for tall, separate grains of rice.
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1 cup lentils
3 cups rice
Salt and oil, as needed
Prepare the lentils: Clean and rinse the lentils (similar to washing rice, but during the final rinse, drain the lentils in a colander and pour water over them). Cook the lentils in just enough water to cover them by about one finger’s width. Once the water boils, reduce the heat to let the lentils cook gently. (Do not mash them; they should be tender, not broken.)
Prepare the rice: Clean and rinse the rice. Drain the cooked lentils and rinse briefly with cold water. Remove any loose skins to prevent the pilaf from turning brown.
Combine rice and lentils: Mix the rice with the cooked lentils, adding just enough water to cover the mixture by a finger’s width. Gently stir until rice and lentils are evenly combined, taking care not to mash them.
Cook the pilaf: Add a pinch of salt and bring to a boil. Once the water is absorbed, add some oil, cover with a lid, and let it steam.
Optional flavor enhancements: For extra flavor, prepare fried onions with cinnamon and a touch of barberries to serve alongside your lentil pilaf.
